162
Asgar, M. A., Yamauchi, R., & Kato, K. (2003). Modification of pectin in Japanese persimmon
fruit during the sun-drying process. Food Chemistry, 81, 555–560.
Axelos, M. A. V., & Thibault, J. F. (1991a). The chemistry of low-methoxyl pectin gelation. In
R. H. Walter (Ed.), The chemistry and technology of pectin (pp. 109–118). San Diego, CA:
Academic Press.
Axelos, M. A. V., & Thibault, J. F. (1991b). Influence of the substituents of the carboxyl groups
and of the rhamnose content on the solution properties and flexibility of pectins. International
Journal of Biological Macromolecules, 13(2), 77–82.
Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M.
H. A., Ghafoor, K., Norulainid, N. A. N., Omar, A. K. M. (2013). Techniques for extraction
of bioactive compounds from plant materials: A review. Journal of Food Engineering, 117(4),
426–436.
Bagherian, H., Zokaee Ashtiani, F., Fouladitajar, A., & Mohtashamy, M. (2011). Comparisons
between conventional, microwave- and ultrasound-assisted methods for extraction of pectin
from grapefruit. Chemical Engineering and Processing: Process Intensification, 50(11–12),
1237–1243.
Basak, R., & Bandyopadhyay, R. (2014). Formation and rupture of Ca2+ induced pectin biopolymer gels. Soft Matter, 10(37), 7225–7233.
BeMiller, J. N. (1986). An introduction to pectins: Structure and properties. In Chemistry and
function of pectins (pp. 2–12). Washington, DC: American Chemical Society.
Benjasirimongkol, P., & Sriamornsak, P. (2016). Stability study of resveratrol-loaded emulsions
using pectin as an emulsifier. Asian Journal of Pharmaceutical Sciences, 11, 199–200.
Braccini, I., & Pérez, S. (2001). Molecular basis of Ca2+-induced gelation in alginates and pectins:
The Egg-Box model revisited. Biomacromolecules, 2(4), 1089–1096.
Braconnot, H. (1825a). Nouvelles observations sur l’acide pectique. Annales de Chimie et de
Physique, 30, 96–102.
Braconnot, H. (1825b). Recherches sur un nouvel acide universellement répandudans tous les
végétaux. Annales de Chimie et de Physique, 28(2), 173–178.
Brejnholt, S. M. (2009). Pectin. In Food stabilisers, thickeners and gelling agents (pp. 237–265).
Oxford, UK: Wiley-Blackwell.
Brett, C., & Waldron, K. (1990). Cell wall structure and the skeletal functions of the wall. In
Physiology and biochemistry of plant cell walls (pp. 4–57). Dordrecht, The Netherlands:
Springer.
Brunner, G. (2009). Near critical and supercritical water. Part I. Hydrolytic and hydrothermal processes. The Journal of Supercritical Fluids, 47(3), 373–381.
Cabrera, J. C., Cambier, P., & Cutsem, P. V. (2011). Drug encapsulation in pectin hydrogel beads–
A systematic study of stimulated digestion media. International Journal of Pharmacy and
Pharmaceutical Sciences, 3(5), 292–299.
Caffall, K. H., & Mohnen, D. (2009). The structure, function, and biosynthesis of plant cell wall
pectic polysaccharides. Carbohydrate Research, 344(14), 1879–1900.
Calce, E., Mignogna, E., Bugatti, V., Galdiero, M., Vittoria, V., & De Luca, S. (2014). Pectin functionalized with natural fatty acids as antimicrobial agent. International Journal of Biological
Macromolecules, 68, 28–32.
Capel, F., Nicolai, T., Durand, D., Boulenguer, P., & Langendorff, V. (2006). Calcium and acid
induced gelation of (amidated) low methoxyl pectin. Food Hydrocolloids, 20(6), 901–907.
Casas-Orozco, D., Villa, A. L., Bustamante, F., & Gonzalez, L.-M. (2015). Process development
and simulation of pectin extraction from orange peels. Food and Bioproducts Processing, 96,
86–98.
Chaichi, M., Hashemi, M., Badii, F., & Mohammadi, A. (2017). Preparation and characterization of a novel bionanocomposite edible film based on pectin and crystalline nanocellulose.
Carbohydrate Polymers, 157, 167–175.
N. Noor et al.
Asgar, M. A., Yamauchi, R., & Kato, K. (2003). Modification of pectin in Japanese persimmon
fruit during the sun-drying process. Food Chemistry, 81, 555–560.
Axelos, M. A. V., & Thibault, J. F. (1991a). The chemistry of low-methoxyl pectin gelation. In
R. H. Walter (Ed.), The chemistry and technology of pectin (pp. 109–118). San Diego, CA:
Academic Press.
Axelos, M. A. V., & Thibault, J. F. (1991b). Influence of the substituents of the carboxyl groups
and of the rhamnose content on the solution properties and flexibility of pectins. International
Journal of Biological Macromolecules, 13(2), 77–82.
Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M.
H. A., Ghafoor, K., Norulainid, N. A. N., Omar, A. K. M. (2013). Techniques for extraction
of bioactive compounds from plant materials: A review. Journal of Food Engineering, 117(4),
426–436.
Bagherian, H., Zokaee Ashtiani, F., Fouladitajar, A., & Mohtashamy, M. (2011). Comparisons
between conventional, microwave- and ultrasound-assisted methods for extraction of pectin
from grapefruit. Chemical Engineering and Processing: Process Intensification, 50(11–12),
1237–1243.
Basak, R., & Bandyopadhyay, R. (2014). Formation and rupture of Ca2+ induced pectin biopolymer gels. Soft Matter, 10(37), 7225–7233.
BeMiller, J. N. (1986). An introduction to pectins: Structure and properties. In Chemistry and
function of pectins (pp. 2–12). Washington, DC: American Chemical Society.
Benjasirimongkol, P., & Sriamornsak, P. (2016). Stability study of resveratrol-loaded emulsions
using pectin as an emulsifier. Asian Journal of Pharmaceutical Sciences, 11, 199–200.
Braccini, I., & Pérez, S. (2001). Molecular basis of Ca2+-induced gelation in alginates and pectins:
The Egg-Box model revisited. Biomacromolecules, 2(4), 1089–1096.
Braconnot, H. (1825a). Nouvelles observations sur l’acide pectique. Annales de Chimie et de
Physique, 30, 96–102.
Braconnot, H. (1825b). Recherches sur un nouvel acide universellement répandudans tous les
végétaux. Annales de Chimie et de Physique, 28(2), 173–178.
Brejnholt, S. M. (2009). Pectin. In Food stabilisers, thickeners and gelling agents (pp. 237–265).
Oxford, UK: Wiley-Blackwell.
Brett, C., & Waldron, K. (1990). Cell wall structure and the skeletal functions of the wall. In
Physiology and biochemistry of plant cell walls (pp. 4–57). Dordrecht, The Netherlands:
Springer.
Brunner, G. (2009). Near critical and supercritical water. Part I. Hydrolytic and hydrothermal processes. The Journal of Supercritical Fluids, 47(3), 373–381.
Cabrera, J. C., Cambier, P., & Cutsem, P. V. (2011). Drug encapsulation in pectin hydrogel beads–
A systematic study of stimulated digestion media. International Journal of Pharmacy and
Pharmaceutical Sciences, 3(5), 292–299.
Caffall, K. H., & Mohnen, D. (2009). The structure, function, and biosynthesis of plant cell wall
pectic polysaccharides. Carbohydrate Research, 344(14), 1879–1900.
Calce, E., Mignogna, E., Bugatti, V., Galdiero, M., Vittoria, V., & De Luca, S. (2014). Pectin functionalized with natural fatty acids as antimicrobial agent. International Journal of Biological
Macromolecules, 68, 28–32.
Capel, F., Nicolai, T., Durand, D., Boulenguer, P., & Langendorff, V. (2006). Calcium and acid
induced gelation of (amidated) low methoxyl pectin. Food Hydrocolloids, 20(6), 901–907.
Casas-Orozco, D., Villa, A. L., Bustamante, F., & Gonzalez, L.-M. (2015). Process development
and simulation of pectin extraction from orange peels. Food and Bioproducts Processing, 96,
86–98.
Chaichi, M., Hashemi, M., Badii, F., & Mohammadi, A. (2017). Preparation and characterization of a novel bionanocomposite edible film based on pectin and crystalline nanocellulose.
Carbohydrate Polymers, 157, 167–175.
N. Noor et al.